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Basic Shortcakes

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 12 minutes

Servings: 6



  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold, cut into ½-inch pieces butter
  • 2/3 cup plus 2 tablespoons, divided buttermilk
  • 3 tablespoons turbinado sugar


1. Preheat oven to 450 °F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

3. Stir in 2/3 cup buttermilk. Dough will be quite crumbly. Turn out onto a work surface, and knead until dough comes together, about 2 minutes. Roll out to 1-inch thickness. Using a 2¾-inch round cutter, cut out 6 circles, re-rolling dough as necessary.

4. Place circles on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk; sprinkle with turbinado sugar. Bake for 12 minutes or until golden brown. Cool on a wire rack.